Best Blue Potato Soup Recipes

POTATO SOUP WITH BLUE CHEESE AND BACON

Steps:

• Cook bacon in heavy large pot over medium heat until brown and crisp. Using tongs, transfer bacon to paper towels and drain. Crumble bacon.
• Spoon off all but 2 tablespoons bacon drippings from pot. Add onion, leek, celery and carrots to pot. Cover, reduce heat to low and cook until vegetables begin to soften and color, about 15 minutes. Add broth, potato and wine. Bring to boil. Partially cover pot. Simmer until all vegetables are tender, about 30 minutes. Remove from heat.
• Place cheese in processor. Add 1 1/2 cups hot soup. Blend until cheese melts and mixture is smooth. Return cheese mixture to soup in pot and stir to blend. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover soup and wrap bacon; refrigerate.)
• Stir soup over low heat until heated through. Ladle soup into bowls. Sprinkle bacon over and serve.

POTATO-BLUE CHEESE SOUP

Steps:

• Melt butter in large saucepan over medium high heat.
• Add onion; cook 5 minutes or until soft.
• Add garlic; cook 1 minute.
• Add potatoes; cook 5 minutes.
• Add broth; bring to a boil.
• Reduce heat to medium low; cover and simmer 20 minutes or until potatoes are tender.
• Stir in half-and-half, 1/2 cup of the cheese, salt and pepper.
• (Soup can be made to this point up to 1 day ahead.) Before serving, sprinkle with remaining 1/2 cup cheese.

CAULIFLOWER, POTATO AND BLUE CHEESE SOUP

Steps:

• Heat the oil in a medium suacepan over medium heat. Add the oregano sprigs and cook for 1-2 mins or until crisp. Set aside.
• Add the onion and garlic and cook for 3-4 mins, or until golden.
• Add the cauliflower and potato and cook, stirring, for a further 2 minutes.
• Add the stock, increase heat to high and bring to the boil. Cook for 18-20 mins or until potato and califlower are tender.
• Add half the cheese, salt and pepper and, using a hand blender, process until smooth.
• Stir through the cream. Top with the oregano and remaining cheese to serve.

SWEET POTATO SOUP WITH BLUE CORN TORTILLAS

Steps:

• Whisk together the mashed potatoes, 1 1/2 cups of the broth, ginger, allspice, and nutmeg in a medium saucepan and bring to a simmer over high heat. Reduce the heat to low and cook, stirring occasionally, for 10 minutes. Whisk in the 1/4 cup creme fraiche and more broth, if needed, and cook for 5 minutes.
• Whisk together the remaining 1/4 cup of creme fraiche and chipotle puree in a small bowl, and season with salt and pepper. Ladle the soup into bowls and top with a dollop of the creme fraiche, some cilantro leaves and some of the tortilla chips.
• Combine the butter, milk, cream and chipotle puree in a small saucepan and bring to a simmer.
• While the potatoes are hot, run them though a ricer into a large bowl. Add the warm milk mixture, syrup, honey, cinnamon and salt and pepper and mix until combined.

SWEET POTATO AND BLUE CHEESE SOUP

Steps:

• In a medium saucepan, cook sweet potato in stock until tender.
• Puree, return to heat and stir in lemon juice, blue cheese, salt and pepper to taste.
• Simmer gently 10 minutes until cheese is melted. DO NOT allow to boil.
• Ladle into soup bowls and garnish with a few drizzles of cream.

LEEK, FENNEL & POTATO SOUP WITH CASHEL BLUE CHEESE

Steps:

• Quarter the fennel and discard the tough outer leaves and the hard core from each piece. Slice the rest of the flesh, including any little fronds.
• Heat the butter in a saucepan and add the fennel, leeks and potato. Cook over a medium heat for about 5 mins, turning the vegetables over in the butter. The vegetables shouldn't colour. Add a splash of water, cover the pan and cook the vegetables for 20 mins, stirring every so often. Add the stock or water and garlic, season, bring to the boil, then turn the heat down low and cover the pan with a lid or foil.
• Cook for about 10-15 mins, until everything is completely tender. Stir in the cream and leave to cool. Purée in a blender until completely smooth. Check the seasoning and return the mixture to the saucepan - you can reheat it quickly just before serving. Ladle into bowls and scatter each one with the walnuts and cheese.

BLUE-POTATO SOUP

Steps:

• Melt the butter in a 3-quart saucepan over medium heat. Add the onion and sauté until translucent, about 8 minutes. Add the potatoes, stock and bay leaf and heat to boiling over medium-high heat. Cover and simmer until the potatoes are tender, about 25 minutes. Remove the bay leaf.
• In batches, carefully purée the mixture in a blender or food processor. (Do not overblend or potatoes will get gluey.) Place in a clean saucepan and stir in the milk or cream. Season with nutmeg, pepper and salt.